February 11th, 2018

Instant Pot Parmesan Chicken with Mushrooms and Wine Sauce
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This recipe is from the WW Instant Pot Cookbook.  I was a little disappointed in it.  It may just be the chicken breast meat.  I was dry.  I prefer dark meat.  Couldn’t tell if the Instant Pot made it seem dry or if it is just the nature of the beast.  


2 T flour

2 T parmesan cheese, grated

1/2 t salt divided

1/4 t pepper

16 oz. of chicken breasts

1 T oil (I used EVOO)

2 C onion, diced

2 C mushroom, sliced

1/2 t dried basil

1 C water

2 T dry wine


  1. Combine together the flour, parmesan cheese, and 1/4 t each of salt and pepper
  2. Dredge the chicken and set aside.
  3. Press the sauce button on the instant Pot and add the oil.  Sear the chicken for 2 minutes on both sides.  
  4. Add the onions and garlic until wilted
  5. Stir in the mushrooms, basil, and remaining salt.  Cook until the mushrooms are tender.  Add water and wine.  
  6. Close the lid and press the manual button.  Cook the chicken on high for five minutes.
  7. Do natural pressure release.  

I think it might not be so dry if after searing the chicken, you took it out while searing the vegetables.  Put it back in just before using the pressure cook.  We had leftover rice and steamed frozen vegetables.